Drinks Guide
BourbonFalernumBittersPeychaud's bittersProsecco
Proportions by volume. Ice and garnish not shown.

Handbook For the Recently Deceased

Made with bourbon whiskey, Prosecco and bitters, served in a champagne flute.

30 ml / 1 ozBourbon, Bulleit
20 ml / 0.75 ozFalernum, Velvet Falernum
4 dashesBitters, Angostura
4 dashesPeychaud's bitters
30 ml / 1 ozProsecco, Gruet Blanc de Blanc
1Lemon peel

Method

  1. Stir bourbon, Falernum, and bitters with ice.
  2. Strain into a champagne flute.
  3. Top with prosecco.
  4. Add lemon peel twist.

About the Handbook For the Recently Deceased

A sour champagne drink with bourbon as the base. The Falernum and bitters create a complex, herbal character balanced by the prosecco.

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